Ingr. X 8 pers.:
1 Kg Black grapes for wine
350 gr. flour
20 gr. of yeast
1 glass of water
8 tablespoons of sugar
Extra virgin olive oil
In a glass of warm water to dissolve the yeast.
Prepare the work surface and knead the flour with water from the cup, 4 tablespoons sugar, 4 tablespoons of olive oil and a pinch of salt.
Let the dough rise for about 1 h, covered with a cloth and away from temperature extremes.
The mixture must now be divided into two unequal parts, for the preparation of the bottom (most abundant), and the second layer (cover).
Roll out the dough fairly thin and lay it on an aluminum pan with high edges.
It ‘important that the dough overflows the bottom of the pan.
Fill the base of the cake with grapes well washed and dried (warning: some of the grapes must be reserved for the second layer).
Sprinkle over 2 tablespoons sugar and 2 oil.
Fold back the edges of the cake towards the inside and stretch out over the second layer of dough. With the tips of the fingers create small dimples on the pasta while still having care not bucarla.
Distributed over the grapes and sprinkle over the remaining 2 tablespoons sugar and 2 oil.
Bake at 180 ° C for about 1h.
It ‘better to eat a few hours after baking, better yet, the next day.
Italian wines : Brachetto, Malvasia sweet Parma